نقش پست بیوتیک ها در ارتقاء ایمنی غذایی

نوع مقاله : مروری

نویسندگان

1 دانشجوی دکتری تخصصی، گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

3 دانشجوی کارشناسی‌ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران

4 گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید

5 دانش آموخته کارشناسی، گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

6 استاد، گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه‌ای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران.

چکیده

مواد غذایی ایمن می تواند توسط بسیاری از مخاطرات فیزیکی، شیمیایی و بیولوژیکی مورد تهدید و آلودگی قرار بگیرد. به طور معمول عوامل بیولوژیکی از جمله باکتری های دخیل در ایجاد فساد مواد غذایی و بیماری های مشترک انسان و حیوانات درصد بالایی از این مخاطره را به خود اختصاص می دهند. از رویکردهای نوین توسعه یافته در ایمنی مواد غذایی طراحی و به کارگیری راهبرد استفاده از ساختارهای سلولی و متابولیت های زیست فعال مشتق شده از پروبیوتیک ها تحت عنوان ترکیبات پست بیوتیک می باشد. اسید تیکوئیک، اگزوپلی ساکاریدهای متصل به غشا، اسیدهای چرب کوتاه زنجیر، باکتریوسین ها، اسیدهای آلی و آنزیم های سیتوپلاسمی از جمله ترکیبات عملکردی پست بیوتیک ها شناخته می شوند. ترکیبات مذکور با توجه به ساختار و عملکرد شیمیایی منحصر به فرد خود در فرآیندهای تامین ایمنی شیمیایی و میکروبی غذا به واسطه جذب و تخریب عوامل شیمیایی، سم زدایی سموم و همچنین مهار رشد و تکثیر اجرام بیماری زا ایفای نقش می کنند. از سازوکارهای عملکردی دخیل در برقراری ایمنی شیمیایی توسط پست بیوتیک ها می توان به فعالیت تغییر ساختاری، دگردیسی و جذب سطحی برخی از فلزات سنگین، مایکوتوکسین ها و همچنین کاهش استرس اکسیداتیو ناشی از آن ها اشاره نمود. در زمینه ایمنی میکروبی نیز اسیدی نمودن سیتوپلاسم سلولی، جلوگیری از تنظیم و تولید انرژی، مهار رشد میکروارگانیسم های بیماری زا با تشکیل منافذ در غشای سلول، تغییرات مورفولوژیکی و عملکردی اجزای حساس مانند پروتئین ها و پپتیدها با ایجاد اسیدیته در سیتوپلاسم سلولی و همچنین تحریک ایجاد مسیرهای اکسیداسیون در سلول های باکتریایی از سازوکارهای اصلی محسوب می شوند. لذا می توان اذعان نمود که ترکیبات پست بیوتیک می توانند به عنوان رویکردی نوین و ابزاری امیدوار کننده جهت تامین مولفه های ایمنی، افزایش مدت زمان نگهداری ماتریکس های غذایی و همچنین جهت فرمولاسیون و تولید غذاهای فراسودمند مورد استفاده قرار گیرند. چالش های تکنولوژیکی در تولید ترکیبات پست بیوتیک، سازوکارهای اصلی دخیل در برقراری ایمنی شیمیایی و میکروبی، کاربرد در ماتریکس های غذایی، تاثیر اجزاء غذایی بر عملکرد آن ها و روش های حفظ و پایداری پست بیوتیک ها در مواد غذایی از جمله موارد مورد بحث و بررسی در این مطالعه مروری می باشند.
ترکیبات مذکور با توجه به ساختار و عملکرد شیمیایی منحصر به فرد خود در فرآیندهای تامین ایمنی شیمیایی و میکروبی غذا به واسطه جذب و تخریب عوامل شیمیایی، سم زدایی سموم و همچنین مهار رشد و تکثیر اجرام بیماری زا ایفای نقش می کنند. از سازوکارهای عملکردی دخیل در برقراری ایمنی شیمیایی توسط پست بیوتیک ها می توان به فعالیت تغییر ساختاری، دگردیسی و جذب سطحی برخی از فلزات سنگین، مایکوتوکسین ها و همچنین کاهش استرس اکسیداتیو ناشی از آن ها اشاره نمود. در زمینه ایمنی میکروبی نیز اسیدی نمودن سیتوپلاسم سلولی، جلوگیری از تنظیم و تولید انرژی، مهار رشد میکروارگانیسم های بیماری زا با تشکیل منافذ در غشای سلول، تغییرات مورفولوژیکی و عملکردی اجزای حساس مانند پروتئین ها و پپتیدها با ایجاد اسیدیته در سیتوپلاسم سلولی و همچنین تحریک ایجاد مسیرهای اکسیداسیون در سلول های باکتریایی از سازوکارهای اصلی محسوب می شوند. لذا می توان اذعان نمود که ترکیبات پست بیوتیک می توانند به عنوان رویکردی نوین و ابزاری امیدوار کننده جهت تامین مولفه های ایمنی، افزایش مدت زمان نگهداری ماتریکس های غذایی و همچنین جهت فرمولاسیون و تولید غذاهای فراسودمند مورد استفاده قرار گیرند. چالش های تکنولوژیکی در تولید ترکیبات پست بیوتیک، سازوکارهای اصلی دخیل در برقراری ایمنی شیمیایی و میکروبی، کاربرد در ماتریکس های غذایی، تاثیر اجزاء غذایی بر عملکرد آن ها و روش های حفظ و پایداری پست بیوتیک ها در مواد غذایی از جمله موارد مورد بحث و بررسی در این مطالعه مروری می باشند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The Role of Postbiotics in Food Safety Promotion

نویسندگان [English]

  • Amin Abbasi 1
  • Kimia Dehghan Sanej 2
  • Alireza Mohammadi 3
  • Samaneh Moradi 4
  • Bentolhosna Dehghan Nayeri 5
  • Sara Bazzaz 4
  • Hedayat Hosseini 6
1 PhD student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2 Master student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3 Master student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University (TMU), P.O. Box 14115-336, Tehran, Iran
4 Master student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5 Bachelor student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6 Professor, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran,
چکیده [English]

There are numerous physical, chemical, and biological hazards that can threaten and contaminate safe food. Biological factors, including bacteria involved in food spoilage and zoonotic diseases, account for a high percentage of this risk. One of the new approaches developed in food safety is designing and applying the strategy of utilizing cell structures and bioactive metabolites derived from probiotics that are known as postbiotic compounds. Teichoic acid, membrane-bound exopolysaccharides, short-chain fatty acids, bacteriocins, organic acids, and cytoplasmic enzymes are known as functional postbiotics. Due to their unique chemical structure and function, the mentioned compounds play a role in the chemical and microbial safety processes of food by absorbing and destroying chemical agents, toxin detoxifying, and inhibiting the growth and proliferation of pathogenic organisms. Among the functional mechanisms involved in the establishment of chemical safety by postbiotics, we can mention the activity of structural change, deformation, and surface absorption of some heavy metals and mycotoxins, as well as the reduction of heavy metal- and mycotoxin-induced oxidative stress responses. In regard to microbial safety, acidifying the cell cytoplasm, preventing the regulation and production of energy, inhibiting the growth of pathogenic microorganisms by forming pores in the cell membrane, causing morphological and functional changes in sensitive components such as proteins and peptides by creating acidity in the cell cytoplasm, and also stimulating the creation of oxidation pathways in bacterial cells are considered to be the main antimicrobial action mechanisms of postbiotics. Therefore, it can be acknowledged that postbiotic compounds can be used as a new approach and a promising tool to ensure safety parameters, increase the storage time of food matrices, and also formulate and produce functional foods. Technological challenges in the production of postbiotic compounds, the main mechanisms involved in establishing chemical and microbial safety, their application in food matrices, the effect of food components on their performance, and the methods of preservation and stability of postbiotics in food matrices are some of the issues discussed in this review.
Due to their unique chemical structure and function, the mentioned compounds play a role in the chemical and microbial safety processes of food by absorbing and destroying chemical agents, toxin detoxifying, and inhibiting the growth and proliferation of pathogenic organisms. Among the functional mechanisms involved in the establishment of chemical safety by postbiotics, we can mention the activity of structural change, deformation, and surface absorption of some heavy metals and mycotoxins, as well as the reduction of heavy metal- and mycotoxin-induced oxidative stress responses. In regard to microbial safety, acidifying the cell cytoplasm, preventing the regulation and production of energy, inhibiting the growth of pathogenic microorganisms by forming pores in the cell membrane, causing morphological and functional changes in sensitive components such as proteins and peptides by creating acidity in the cell cytoplasm, and also stimulating the creation of oxidation pathways in bacterial cells are considered to be the main antimicrobial action mechanisms of postbiotics. Therefore, it can be acknowledged that postbiotic compounds can be used as a new approach and a promising tool to ensure safety parameters, increase the storage time of food matrices, and also formulate and produce functional foods. Technological challenges in the production of postbiotic compounds, the main mechanisms involved in establishing chemical and microbial safety, their application in food matrices, the effect of food components on their performance, and the methods of preservation and stability of postbiotics in food matrices are some of the issues discussed in this review.

کلیدواژه‌ها [English]

  • Postbiotic
  • Probiotic
  • Food microbial safety
  • Food chemical safety
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